Arrange cake in a glass serving bowl. Drizzle with brandy. Spoon ½ jelly over the top, then top with sahleb. Sprinkle with raspberries and strawberries. Spoon remaining jelly over top. Refrigerate covered overnight.

Beat cream and sugar until soft peaks form. Fold through white chocolate. Spoon mixture over trifle. Top with raspberries and strawberries and serve.